Fujiwara Kanefusa FKJ Series Yanagiba (180mm to 300mm, 5 sizes)
Fujiwara Kanefusa FKV Series knife features a cutting edge of V Gold stainless steel (HRc. 60), which is forge-welded with a soft stainless steel. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel.
Fujiwara FKV Series knife has D-shaped handle that is made from magnolia wood and a water buffalo horn ferrule.
“Fujiwara Kanefusa” is engraved in to the blade in Japanese Kanji.
From novice users to Pro Sushi Chefs, the high quality Fujiwara FKV Series of stainless steel Japanese traditional-style knives are thoroughly recommended.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of theĀ YanagibaĀ are features which greatly reduce the effort required to cut through ingredients. As with theĀ Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.Ā
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, becauseĀ it helps to preserve the original flavor and texture of the fish.
Specification
Knife Model: Fujiwara Kanefusa FKV Series Yanagiba
Blade Material:Ā V-Gold Stainless Steel
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
Ā
|
YanagibaĀ 180mm (7″) |
|
YanagibaĀ 210mm (8.2″) |
|
YanagibaĀ 240mm (9.4″)
Cutting edge length:Ā 230mm Total Length:Ā 380mm Blade Thickness:Ā 3mm Blade Width: 30mm Handle Length: 135mm Total Weight: 125g |
|
YanagibaĀ 270mm (10.6″) |
|
YanagibaĀ 300mm (11.8″)
Cutting edge length:Ā 290mm Total Length:Ā 450mm Blade Thickness:Ā 3.3mm Blade Width:Ā 35mm Handle Length: 145mm Total Weight: 201g |
Ā Ā
Ā
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.Ā
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
